St.Augustine College

• official resultFail
• resultFail
• inspection typeCanvass
• failed findings6
• critical findings1

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Failed findings

• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:HAMBURGERS AT TEMP OF 82F-98.7F- AND 99.5F STORED ON TOP THE COUNTER OF STEAM TABLE; MIX FRESH FRUIT( CUT-UP HONEYDEW, WATERMELON,AND CANTALOUPE)AT TEMP OF 57F TO 59F STORED IN COLD UNIT(BUFFET);MIX CUT SALAD WITH SLICED OF TOMATOES AT TEMP OF 55F TO 57F; PERSONAL PIZZA(CHEESE AND SASAUGE) STORED ON TOP THE COUNTER OF STEAM TABLE AT TEMP OF 62F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 12 VALUE 22.CRITICAL VIOLATION:7-38-005(a) HOOOO64137-14
  code 3Priority
• ⚠️Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered
  Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT MAINTAINED,WE (MANAGER AND I)OBSERVED GARBAGE CONTAINERS OVER FLOWING WITH GARBAGE,UNABLE TO CLOSE LID.CLEAN WASTE OIL CONTAINER LID(ENCRUSTED GREASE).KEEP AREA CLEAN, AND LIDS CLOSED AT ALL TIMES.SERIOUS VIOLATION:7-38-020 HOOOO64137-14
  code 19
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE OR PAINT WITH NON-TOXIC PAINT RUSTY SHELVES IN REACH-IN COOLER, IN PREP AREA(2 DOORS).
  code 32
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT,GREASE AND DUST BUILD-UP.
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOOR UNDER THE 3 COMPARTMENT SINK,AROUND THE GREASE BOX AND UNDER COOKING EQUIPMENT, DEBRIS BUIL-UP
  code 34
• 🌡️thermometers missing
  Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
  Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHELD IN PREP AREA,DUST AND DEAD INSECT ON IT.
  code 36

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.